Effects of combined nonthermal treatment on microbial growth and the quality of minimally processed yam (Dioscorea japonicaThunb) during storage-Reference-Cited by-同舟云学术

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Effects of combined nonthermal treatment on microbial growth and the quality of minimally processed yam (Dioscorea japonicaThunb) during storage

Published:2012-10-01 Issue:2 Volume:48 Page:334-340
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chun Ho H.¹,Yu Dong J.¹,Song Kyung B.¹

Affiliation:

1. Department of Food Science and Technology; Chungnam National University; Daejeon; 305-764; Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03191.x/fullpdf

Reference30 articles.

1. UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce;Allende;Food Research International,2003

2. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce;Allende;Food Microbiology,2006

3. Inhibitory effect of organic acids against Enterobacter sakazakii in laboratory media and liquid foods;Back;Food Control,2009

4. Comparing the efficiency of chitosan with chlorine for reducing Vibrio parahaemolyticus in shrimp;Chaiyakosa;Food Control,2007

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